SquashSalad

Photo by Jim Norton

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Roasted Pumpkin Seed Salad

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Recipe from Denise Friesen

Salads make low-maintenance potluck companions: Bring the dressing, greens, and vegetables in separate containers and toss them just before serving. In five minutes, you’re out of the kitchen, enjoying the party, with no worries that your contribution will get cold through the inevitable dinner-serving delay.


  • Serves: 8–10
  • Course: Snack

Ingredients

  • 1 small butternut squash, peeled, seeded, and cut into 3/4
  • Ground cinnamon to taste
  • 1/4 cup (60 ml) extra-virgin olive oil (60 ml)
  • 2 tbsp (30 ml) white wine vinegar
  • 1 shallot, finely chopped
  • 1 tbsp (15 ml) chopped fresh tarragon
  • Salt and freshly ground pepper
  • 10-oz pkg. (285 ml) organic mixed greens
  • 8 oz (250 g) soft goat cheese, crumbled
  • 1/4 cup (60 ml) toasted pumpkin seeds

Preparation

  1. Toss squash with a dash of cinnamon and roast in a 400°F (200°C) oven for about 15 minutes, until tender. Let cool.
  2. In a jar, combine olive oil, vinegar, shallot, and tarragon, plus salt and pepper to taste. Shake to blend.
  3. Just before serving, toss greens with squash, cheese, and dressing. Garnish with pumpkin seeds.

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